Chicken Nuggets

Homemade chicken nuggets are super easy to make but a bit time consuming depending on how much you're making. These have been gobbled up faster than I can cook them at a couple of parties I have made them for and they are a huge hit with Grant. They reheat excellent so leftovers are always a plus. So for those chick-fil-a lovers on a budget, enjoy.




INGREDIENTS:

1 lb of boneless chicken breast (I usually buy the bag of frozen chicken breast because you get way more for almost the same price)

1 1/2-2 cps of plain breadcrumbs

1-2 large eggs

Salt and Pepper to taste

A few pinches of rosemary, basil, garlic powder, and tony chachere's seasoning.

Canola/Vegetable Oil to fill 1" of bottom of large skillet


PROCEDURE:

1. Pour oil into skillet (1" thick). Heat to 200-250 degrees Fahrenheit. (If you do not have a frying thermometer put on low medium. Around a 4 out of 10.)
2. Add eggs and 1-2 Tbsp of cool water to medium bowl and whisk together.
3. Combine breadcrumbs and all spices in medium bowl.
4. Make sure chicken is completely thawed. Cut chicken into 1" cubes, removing most of the fat. Dip cubes into egg then immediately into breadcrumbs making sure to completely cover.
5. Add chicken to oil (tongs help here to decrease the chance of burns) Cook until all sides are medium to dark brown and they are done all the way through. If the outside is done way before the middle is then turn down the heat and visa versa.
Note: Oil takes a while to change temperatures so be patient after you have tweaked it.
6. Remove nuggets and place on paper towel lined plate or platter to help remove excess oil.


Prep Time: 20-30 Minutes

Cooking Time: 10-15 Minutes

Servings: 2

Suggested Side Dishes: French Fries. For easy fries get the frozen bags of them from the grocery store, they heat up in about 15 minutes and taste pretty good.


And of course don't forget the Barbecue Sauce!